The Weekly | March 24, 2016
Prep and cook 30 mins
185g unsalted butter
1¼ cups (330g) caster sugar
½ tsp vanilla extract
2 cups (300g) self-raising flour
2 tsps ground ginger
¼ tsp salt
1 cup (100g) toasted walnut halves, chopped coarsely
250g dark chocolate chips
200g uncrystallised ginger (naked ginger), chopped finely
1. Preheat oven to 180°C. Line baking trays with parchment paper. Beat butter and sugar with an electric mixer, until pale and fluffy, then beat in the egg and vanilla.
2. Fold in the sifted flour, ground ginger and salt. Stir in the walnuts, chocolate chips and ginger until combined. Roll tablespoons of the mixture into balls and place them on the trays, about 6cm apart. Flatten them slightly with a fork.
3. Bake for 12 mins. For a softer cookie, remove when golden on the edges. For a crispier cookie, bake for five more mins.
4. Let cool on trays for five mins before transferring to a wire rack to cool completely. Store in an airtight container.
Photo by ROB SHAW/BAUERSYNDICATION.COM.AU